Sourdough Noods! Pt. 1
I want to preface that I split the video into two parts; I hope it isn’t too dull or daunting to watch. Thank you for indulging two old curmudgeons as we are working towards an exciting retirement!
I started down the sourdough journey/rabbit hole back in the spring, March 14th to be exact. Minnie was born then.🤗 However, through some unforeseen and tragic circumstances, I lost my dear Minnie in July 😭. Anyone who has toiled and cared for a sourdough starter understands the heartache of losing your starter, especially to circumstances that are completely out of your hands and control. Thankfully, the sweet, SWEET lady that we get our milk from happens to have a STRONG starter, and I know this because she mills her own einkorn flour herself! 😍 Laura, over at JLB Mini Ranch is a real-life saver AND she can COOK! I called her, and she set me up with 50g of fresh starter to be off and running again. So, Junior was born on August 3rd-ish, and he’s strong and healthy, thanks to Laura and her giving me a boost!
**This is our first try at a video with a real camera. 🤪 My first attempt at editing and all of that, so please be kind. I removed all of the sound because…er, well…it wasn’t fittin’, and we will leave it there. Maybe next time. 😉
I wanted to show the texture of the dough; it is quite like playdough in texture and feel before you put it in the fridge to rest for 15-20 minutes. After that, you put it through the pasta maker attachment; Gene got the one that mounts to my KitchenAid stand Mixer that he found off TikTok. The attachment worked seamlessly! It was easy to attach, adjust up and down, and clean once we were finished using. We demonstrate it in our second video, The MAKING of the Noods, Part 2.
The recipe I used for my Noods:
A short video of sourdough egg noodle dough being prepared by hand. The ingredients are being weighed on a scale and then they are combined together and the dough is kneaded and wrapped in plastic wrap and rested.
Simple Sourdough Egg Noods
60g bread flour
60g semolina or rice flour (I used rice flour)
3-4g sea salt
50-60g sourdough starter
1 whole egg, room temperature
~Whisk together dry ingredients, add starter and egg in a separate bowl, and mix well. Add wet to dry and combine into dough, knead until dough is pliable and no longer cracks. It will be slightly sticky. Wrap in plastic wrap and rest in fridge for 15-20 minutes. remove from fridge and run through pasta machine as normal, dusting with flour BEFORE each pass.
If you are wondering about the strange looking whisk I am using; I have a blog about it here and it is on SALE HERE for $3.99!